Lentil-Rice Loaf


Served with mashed spuds and gravy, and a side of peas, this is sure to be a hit with the meat-and-potatoes crowd.
  • 1 c. brown rice
  • 1 ½ c. lentils
  • 2 onions, finely minced
  • 1 t. granulated garlic
  • 1 t. salt
  • 1 t. poultry seasoning, or a combination of sage, thyme, and marjoram
  • 2 T vegan onion soup mix (optional)
  • ¼ c. ketchup
  • extra ketchup for basting
  • chopped scallions for garnish (optional)

Cook brown rice, using your favorite method.

While rice is cooking, boil lentils in 4 c. water until tender.  Drain off excess water if necessary.  Mash very well, then combine with cooked rice and remaining ingredients, mixing until uniform.

Place mixture into a loaf pan, an 8” square pan, or 4 mini loaf tins and bake at 350°F for 30 minutes.  Remove from oven, baste top(s) with ketchup, and bake for another 15 minutes.  Let stand for 10 minutes before serving.  Garnish with chopped scallions, if desired.

                    
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